In a small saucepan:over medium heat, combine water and sugar. Heat until sugar is dissolved, stirring gently.Set aside and let cool to room temperature.Add lemon juice and vanilla and stir again.

In each pint jar: Add the cinnamon, allspice and almond extract.Fill your jar with the pitted cherries, leaving a 3/4 inch head-space. Pack the washed & pitted cherries in tightly without smashing.Pour in the flavored syrup, leaving a 1/2 inch head-space.Use a wooden skewer around the edges of the jar being gentle, to dislodge any air bubbles. Add more syrup if needed. Wipe the rim and place lid and band on the jar.

At this point: Store the cherries in the refrigerator for up to 6 weeks. ORWater bath process OR Pressure Can them for longer storage. (See Link below)Just note that the canning does change their texture a bit. They will darken and get softer.Either way, the flavor will take at least 3 days to soak into the cherries and then they are ready to eat.​NCHFP Canning Whole Cherries: Waterbath or Pressure Canhttp://nchfp.uga.edu/how/can_02/cherry_whole.html

Recipe Adapted from: TLo'sPhotos by: Diane Baker for Canning and Cooking at Home